Catering on Campus

Athorough discussion of cateringin a higher education setting,-this book is not only informative-but easy to read and highly user-friendly. More than 50 exhibits and appendixes provides everything from a menu for President Bush from Tufts University to sample catering menu pages, examples of unusual promotions and a sample contract for bar service.

In a long foodservice career, Fairbrook has served as FSD at Northern Illinois University, as dean of the CIA and as director of auxiliary services at the University of the Pacific in Stockton,CA,where this book was published.He is also a charter member of NACUFS and the author of four other books,including the seminalThe College and University Foodservice Manual in 1984 and, most recently, Managing for Profit in Difficult Times: A Guide to Operation of Dining Services in the 1990s in 1992.

Obviously, Fairbrook knows his subject inside out, and his contacts within the NACUFS community have furnished him a wealth of examples to illustrate his points with real-life success stories.

The book is divided into two sections. The first deals with " Managing a Campus Catering Department, and it delves into every possible aspect of running such an operation. It includes a chapter on "Setting Up a Catering Website" authored by Richard Johnson and Kimberle Badinelli of Virginia Tech.